Jacques Pepin’s Chocolate Chunk Cookies

by Kathy Strahs on October 12, 2010 · 10 comments

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You’re not imagining it. The words “chocolate chunk” have been appearing quite often on this blog lately. Ever since I discovered how they melt into baked goods, more so than chocolate chips, I’ve been kind of hooked. I’ve actually kind of unofficially stepped away from regular chocolate chips for the moment.

The Scharffen Berger folks fed right into my addiction, gifting us BlogHer Food ’10 conference attendees (you can see my Top 10 Most Memorable Moments on my other blog, Panini Happy) with a little pouch of their fabulous semisweet chocolate chunks…along with a zillion other decadent chocolate treats. I was back home for not even 24 hours before my little girl and I donned our aprons and baked up the recipe (by the legendary Jacques Pépin!) from the back of the package.

If you’re familiar with Dorie Greenspan’s incredible World Peace chocolate sablés, these sandy, rich, slice-and-bake Jacques Pépin cookies are along the same lines. One key difference is that Pépin has you roll the cookie dough in sugar before slicing so the cookies have a wonderful sugary rim. His recipe also calls for manually pressing in the chocolate chunks at the very end rather than mixing them into the dough. Don’t worry – those three chocolate chunks I managed to wedge in pack more than enough decadence!

Jacques Pepin's Chocolate Chunk Cookies



See the Recipe Index for all the recipes on Cooking On the Side.

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{ 10 comments… read them below or add one }

Julie (Bananas for Bourbon) October 14, 2010 at 11:36 AM

Interesting recipe! I like that it uses only yolks and incorporates cocoa powder. And it looks like the perfect amount of chocolate chunks – enough for 3 perfect bites. 🙂

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Sharlene October 14, 2010 at 1:23 PM

Oh I’ll definitely be trying these out. I’m so in love with Dorie’s World Peace Cookies and I can’t imagine anything less than loving something from Jacques Pepin!
Sharlene´s last blog post ..Pumpkin Oatmeal Cookies

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cca October 15, 2010 at 8:45 AM

these look amazing… I am a big fan of chocolate chunks in cookies as well! I made some smore cookies and the chunks were a perfect addition.

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Shelley October 15, 2010 at 4:56 PM

A cookie recipe from Chef Pepin! I’m sure it’s divine. And I’ve been wanting to make Dorie’s World Peace cookies for some time- now I’m convinced I have to!

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Mel Toys October 25, 2010 at 11:32 AM

Cocoa powder is awesome in your recipe. It’s my first time to see cocoa powder in a cookie recipe. Thanks for this new idea. LOl. Maybe I should try this one and share it with my kids.

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Rose Plated November 3, 2010 at 12:42 PM

I love the idea of mixing chocolate bars on the cookies. It is so chocolate-y and so indulging. My kids will be surprised if I made some of this later. Thanks a lot.

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Mary Beth September 27, 2012 at 7:39 PM

These are the best cookies I have ever made and I have backed a lot of things over the years. They have the best flavor (not to sweet but just sweet enough) and texture. I love the chocolate chunks. These are also really easy to make.

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Alex May 1, 2019 at 1:23 PM

Hi, is there a trick to them, if i follow the instructions my cookies always smell good, look good but are just sandy and have the consistency of pressed cocoa flour?
I tried with more butter still like sand, i left them over night in the fridge, that improved them a little but still sandy and brittle.

The taste is great but its not great to eat them. I cant figure out what went wrong.
I mix the butter with the sugar, i add the eggs then the flour-cocoa mix, i get a very dense dough, i put that into the fridge and then bake it. Still like a sand caste, i used all purpose flour, was that the wrong one?

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Kathy Strahs May 1, 2019 at 1:59 PM

These cookies do have a sandy texture, but it’s possible that you’re adding more flour than the recipe intended. There can be variation in how people measure flour — maybe try a little less flour next time for a less sandy dough. ~ Kathy

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Alex Baltas May 11, 2019 at 10:48 AM

Thank you! Yes reducing the flour made it! As a first test i reduced it to half a cup and they stayed solid, still sandy but not so fragile like before.

I also noticed the dough looks more like choclolat icecram now, before it was a solid chunk.

Thank you, i will still tinker with the amount of flour, i like them very but i want them to have a little bite.

Dankeschön from Vienna

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